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Za'atar Cornbread

This American southern staple gets a Mediterranean twist with the addition of za'atar, a savoury Levantine spice blend.
Prep Time5 mins
Cook Time20 mins
Course: Barbecue, Bread, Side Dish
Cuisine: American, Fusion, Mediterranean
Keyword: corn bread, cornbread, non sweet cornbread, savory cornbread, savoury cornbread, za'atar
Author: The Elegant Economist


  • An 8x8" (20x20cm) baking tin, muffin tins, or loaf tins.


  • 1 cup stone ground cornmeal (120g)
  • 1 cup all purpose flour (120g)
  • 2 Tbsp granulated sugar
  • 1 Tbsp za'atar (plus more, for sprinkling on top)
  • 1 Tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • ¼ cup butter, melted (half a stick, 55g) (or, to make parve: vegan butter)
  • 1 Tbsp olive oil
  • 1 cup buttermilk (240g) (or, to make parve: 1 cup oat milk with 1 Tbsp white vinegar)
  • 2 large eggs


  • Preheat your oven to 350°F (175°C). Grease (or line with parchment) a 8x8" (20x20cm) baking tin and set aside.
  • In a bowl combine your dry ingredients: cornmeal, flour, sugar, za'atar, baking powder, baking soda, and salt. Mix thoroughly.
  • In a second bowl combine your melted butter, olive oil, and buttermilk. Mix well, then add eggs and whisk until thoroughly combined.
  • Add your wet ingredients to the dry, stirring until just combined. Pour into your greased baking tin and place in the oven for 20-25 minutes, until a toothpick inserted comes out clean.


Can be stored in an airtight container for 2-3 days.